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Poulet Au Cidre (Chicken in Cider and Calvados)

Poulet Au Cidre (Chicken in Cider and Calvados) created by mersaydees

A classic dish of Normandy and Brittany. Sub apple brandy for the Calvados if need be. Use hard cider, if possible. Regular cider is too sweet.

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • Peel and core apples. Finely chop half of one apple and cut the rest into 12 wedges. Toss the apple in lemon juice.
  • Heat half the butter in large frying pan. Add the chicken pieces, skin side down, and cook until golden. Turn chicken over and cook another 5 minutes. Remove the chicken and pour off fat.
  • Heat 1 tablespoon butter in the same pan and add onion, celery and chopped apple. Fry over moderate heat for 5 minutes without browning.
  • Remove from heat. Sprinkle flour into mixture and stir. Add Calvados and return to heat. Gradually stir in cider. Bring to a boil, return chicken to pan, cover and simmer gently for 15 minutes.
  • Heat remaining butter in small frying pan. Add apple wedges and fry over moderate heat until browned and tender. Remove from heat and keep warm.
  • Remove the chicken pieces from the pan to a platter and keep warm. Skim excess fat from cooking liquid. Add creme fraiche, bring just to a boil and simmer 4 minutes, until it thickens enough to coat the back of a wooden spoon. Season with salt and pepper. Pour sauce over chicken and serve with warm apple wedges.
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RECIPE MADE WITH LOVE BY

@Outta Here
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@Outta Here
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"A classic dish of Normandy and Brittany. Sub apple brandy for the Calvados if need be. Use hard cider, if possible. Regular cider is too sweet."
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  1. mersaydees
    Poulet Au Cidre (Chicken in Cider and Calvados) Created by mersaydees
    Reply
  2. mersaydees
    This was great! Made as directed except used 3 lbs. of chicken breasts/thighs due to time constraints. Thanks, Mikekey!
    Reply
  3. Mia in Germany
    Merveilleux! Thanks for posting this delicious recipe, we enjoyed it very much. I followed the recipe to the letter except for the cr?me fra?che which I substituted with sheep's milk cream yoghurt.<br/>Made for ZWT 8 / France for the Lively Lemon Lovelies.
    Reply
  4. Queen Dana
    Poulet Au Cidre (Chicken in Cider and Calvados) Created by Queen Dana
    Reply
  5. Queen Dana
    This was so good!. I used boneless skinless chicken breasts instead of a cut -up bird; very unfrench, I know, but they were on sale, so they were lower in price than any other piece of the chicken and I could not resist. Cooked much faster using the bnlss sknlss breasts, but was very tender and juicy. Will make again. Made for ZWT 8 for The Fearless.
    Reply
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